Tamarind squash with chickpeas & kale
Serves 2
Easy
Prep:
Cook:
Roast butternut squash in tamarind flavours and transform into a flavourful broth with kale and chickpeas. Serving two, it's a warming dish for winter nights
Skip to ingredients
Units:
- ½ butternut squashpeeled, deseeded and diced into 2cm pieces
- 2 tbsp tamarind paste
- 2 tbsp vegetable oil
- 1 green chillichopped
- 1 shallotsliced
- 2 garlic clovessliced
- thumb-sized piece of gingergrated or finely chopped
- 3 tbsp Thai green curry paste
- 400g can low-fat coconut milk
- 600g jar chickpeas
- few handfuls of kale
- 1 limejuiced
Nutrition: Per serving
- kcal713
- fat38g
- saturates14g
- carbs60g
- sugars19g
- fibre19ghigh
- protein22g
- salt1.17g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Toss the squash pieces on a tray with the tamarind and 1 tbsp oil. Season. Roast for 25-30 mins until tender.
step 2
Meanwhile, heat another 1 tbsp oil in a saucepan. Fry the chilli, shallot, garlic and ginger for 5 mins until fragrant. Add the curry paste and fry for a few more minutes. Add the coconut milk, half a can of water and the chickpeas with their liquid. Simmer for 20 mins uncovered.
step 3
Stir the kale and lime juice into the broth. Simmer for 5 mins until tender, season well, then stir in the cooked squash. Season to taste and add more lime juice if you like.
